Results 81 to 90 of about 8,917 (179)
Ciência Rural: This study aimed to evaluate whether cheese whey associated with transitional milk or not, could serve as a suitable alternative to whole milk for calf rearing.
Maria Vivianne Freitas Gomes de Miranda +7 more
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Applied SciencesCheese whey is a byproduct of the cheese industry that causes high levels of pollution in the environment, but its high lactose content means that it can be used as a source to obtain lactic acid.
Carlos Gordillo-Andia +5 more
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Denaturation of Cottage Cheese Whey Proteins by Heat
Journal of Dairy Science, 1967 Abstract The proteins in Cottage cheese whey were comparatively stable to heat; thirty minutes at 91C were required to denature 80% of the proteins, whereas 81C for 30min denatured the same amount of protein in skimmilk. The Harland-Ashworth test provided a reasonably accurate index to the extent of heat denaturation, if the pH of the whey was ...
E J, Guy, H E, Vettel, M J, Pallansch
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STUDYING OF DRYING PROCESS OF THE COTTAGE CHEESE WHEY CONCENTRATES
Вестник Северо-Кавказского федерального университета, 2022 In the article was represent perspective processing method of the cottage cheese whey. It is consist of prior raw materials NF-filtration and subsequent drying process of the cottage cheese whey concentrates.
Dmitriy Mikhailovich Kostsyukov +5 more
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REPLACEMENT OF GOAT MILK BY CHEESE WHEY IN THE FEED OF ALPINE KIDS
Tropical and Subtropical Agroecosystems, 2009 This study was conducted to evaluate the replacement of goat milk by different levels of bovine cheese whey in the feed of Alpine kids. The animals were distributed in a completely randomized design, with 4 x 2 factorial arrangement (four levels of goat ...
Roberto Germano Costa +5 more
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Современная наука и инновацииThe aim of the research is to study the combined effect of micellar casein concentrate and whey protein microparticulate with polyphenols on the process of rennet coagulation of milk, organoleptic, physico-chemical parameters and biological value of ...
A. O. Vasenina +2 more
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Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The aim of this research was to find out the best treatment for the lechitin coating evaluated from water activity, adhesion and microstructure of Gouda cheese surface.
Manik Eirry Sawitri +3 more
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FoodsCheese manufacturing generates large volumes of whey with high biochemical and chemical oxygen demand, historically treated as waste. Yet, whey is rich in lactose, proteins, and minerals that can be fractionated and upgraded into foods and bio-based ...
Hiba Selmi +4 more
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Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced With Ultrafiltrated Cow’s Whey
FoodsBovine whey cheese (WC) is a product from southern European countries that presents some challenges: their elaboration process involves high energy inputs, the yield is low and WC has a short shelf-life. The application of ultrafiltration to bovine whey before its manufacture and the employment of protective cultures can reduce these disadvantages. The
Arona Pires +7 more
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Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation
FoodsThe Maillard reaction (MR) is a key process in food science, producing bioactive compounds with antioxidant properties. This study evaluates the antioxidant potential of MR products (MRPs) from different dairy byproducts—cow cheese whey, goat cheese whey,
Sara Bolchini +4 more
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